Pork Chops with Pan Gravy

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Prep: 15 mins

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Crisp and savory pork chops pair perfectly with creamy gravy made of pan drippings. Pork Chops with Pan Gravy is weeknight-ready!

Ingredients

• 2 teaspoons Seasoning Salt
• ½ teaspoons Onion Powder
• ½ teaspoons Paprika
• ¼ teaspoons Ground Black Pepper
• ¼ cups Flour
• 1 cup Plain Breadcrumbs
• 1 whole Egg, Beaten
• 1 Tablespoon Milk
• 8 whole Thin Pork Chops, Patted Dry And Excess Fat Trimmed
• 2 Tablespoons Unsalted Butter, Divided
• 3 Tablespoons Olive Oil, Divided
• 1-½ cup Beef Broth
• 2 Tablespoons Cornstarch
• 3 Tablespoons Water

Preparation

In a small bowl, mix together seasoning salt, onion powder, paprika, black pepper and flour. Pour flour mixture onto a sheet of aluminum foil.

On another piece of foil, pour breadcrumbs. Fold up sides of foil so filling does not pour out. Finally, combine egg and milk in a wide dish.

Dip each pork chop (on both sides) first in flour, then egg, and finally breadcrumbs, shaking off any excess after each step. Set aside.

Heat a large skillet over medium heat. Add half of butter and half of oil to pan. Once butter is melted, lay 4 pork chops in the pan in a single layer. __cook 2 minutes on each side or until golden brown. Remove pork chops from the pan and place on a paper towel lined plate to cool.

Add remaining butter and oil to pan. Once butter is melted, add remaining pork chops and __cook and allow to cool on a separate dish. Cover the pork chops loosely with foil.

Turn heat on pan to low and whisk in beef broth, being sure to scrape up burnt-on bits in the bottom of the pan. Increase heat to medium.

In a small bowl, whisk cornstarch and water. Pour into gravy and whisk constantly until gravy has thickened. Once thickened, serve pork chops warm with gravy on the side.

Crispy Flourless Flax Cookies

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Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Here’s a super easy-to-make recipe for delicious crispy cookies that requires no flour. It’s dairy-free, vegan and gluten-free. What’s more is these cookies are packed with healthy fats and B vitamins, as well as potassium, calcium, copper, iron, manganese, and other minerals.

Ingredients

• 2 Tablespoons Flax Meal
• 2 Tablespoons Water
• 6 Tablespoons Peanut Butter
• 2 Tablespoons Sweetener Of Your Choice

Preparation

Preheat oven to 180°C (350°F).

Mix flax meal with water and whisk until everything is mixed well. Add peanut butter and sweetener and mix everything together.

Pour spoonfuls of the mixture onto a baking tray covered with baking paper, leaving enough space between them. Bake for about 8–10 minutes, but keep an eye on the cookies. Don’t touch them while they are still warm because they are very soft.

Let them cool down completely and then enjoy!

Chicken Cream Cheese Pinwheels with Mango, Corn, and Olives

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Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

System: US Metric

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Description

These Chicken Cream Cheese Pinwheels are perfect for a TV night or to serve for guests. Featuring mango, corn, olives, and cheddar cheese!

Ingredients

• 2 cups Cooked And Shredded Chicken
• ½ cups Sweet Crisp Canned Corn
• ⅓ cups Black Olives
• 1 cup Grated Cheddar Cheese
• ¼ cups Chopped Chives
• 1  Mango, Finely Chopped
• 8 ounces, fluid Cream Cheese
• Salt And Pepper, to taste
• 4  Large Flour Tortillas (10-inch)

Preparation

In a bowl, combine chicken, corn, olives, cheese, chives, mango, cream cheese, and salt and pepper. Mix.

Spread the mixture over the tortillas and roll up tightly. Cover with plastic wrap and chill for at least 1 hour. Cut into slices and serve.

Quick & Easy Stromboli

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Prep: 20 mins

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Pizza dough rolled up and stuffed with prosciutto, ham, red pepper, onion, and cheese. This is great as an appetizer, main dish, or party food! So unbelievably tasty and it bakes in 20 minutes!

Ingredients

• 1 Tablespoon Olive Oil
• ½ whole Onion, Diced
• 1 whole Red Pepper, Diced
• 4 whole Button Mushrooms, Chopped Coarsely
• 1 package (about 1 Lb. Size) Refrigerated Pizza Dough
• ½ cups Pizza Sauce
• 3 ounces, weight Prosciutto
• 3 slices Ham
• 1 cup Grated Mozzarella Cheese, Plus More For Topping If Desired
• 1 whole Egg, Beaten
• Dried Or Fresh Parsley, For Topping (optional)

Preparation

Preheat oven to 425℉.

Heat olive oil in a large pan. Add onion, pepper, and mushrooms and sauté for about 5 minutes or until soft. Set aside.

Roll out pizza dough into large rectangle, roughly 10×12 inches. Spread sauce on ⅔ of the dough, leaving a ½-inch border around the side with sauce. You should have approximately 3 inches of plain dough on one side with no sauce. Top the sauce with prosciutto, ham, and grated cheese. Top cheese with the sautéed onions, peppers, and mushrooms. (Substitute veggies based on your preferences!)

Brush the side of plain dough with the beaten egg. Roll in the shorter sides 1½ inches and brush with egg. Then roll up your filled dough lengthwise starting with the side that has the toppings on it. Make sure the seam side is down.

Brush the entire top of the dough with egg. Make slits in the top of dough about every 1½ inches.

Bake at 425℉ for 15–20 minutes. Serve with additional pizza sauce if desired. If desired, top with more cheese and dried or fresh parsley.

Avocado Hummus

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Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

System: US Metric

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Description

Creamier than hummus and tastier than avocado, this easy dip combines the best of both for a delicious snack or great party idea!

Ingredients

• ¾ pounds, 2-⅞ ounces, weight Canned Chickpeas
• 1  Medium Ripe Avocado
• ½  Lemon Or Lime, Juiced
• 2 cloves Garlic, Minced
• ½ teaspoons Cumin
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Olive Oil
• 1 teaspoon Paprika, For Garnish

Preparation

Drain chickpeas and save the water.

Peel and pit the avocado. Remember to scrape out the dark green bits next to the skin—they’re the most nutritious part!

Put all the ingredients together into a food processor. Add ¼ cup chickpea water and blend for about a minute (you can also use plain water).

Add it all to a serving bowl and sprinkle the paprika powder on top to give it a nice colourful finish. That’s it, done. Easy! Time to enjoy your incredible dip.

Teriyaki Stir Fry

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Prep: 9 mins

Cook: 11 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

A crunchy vegetable stir fry with a sweet and sticky teriyaki sauce!

Ingredients

• 1 Tablespoon Sesame Oil
• ½ whole Onion, finely chopped
• 2 cloves Garlic, Finely Chopped
• 1 Tablespoon Chopped Fresh Ginger
• ½ whole Green Chili Pepper
• 1 whole Broccoli Head, Cut Into Florets
• 2 whole Celery Stalks, Cut Into Semi Circles
• 3 whole Carrots, Thinly Sliced
• ½ whole Sweet Green Pepper, Thinly Sliced
• ½ whole Sweet Red Pepper, Thinly Sliced
• 1-⅞ ounce, weight Mushrooms, Thinly Sliced
• 1-½ ounce, weight Green Beans
• 2 Tablespoons Cashew Nuts
• 4 Tablespoons Teriyaki Sauce
• ½ whole Lime, Juice Only
• 1 Tablespoon Soy Sauce
• ⅛ cups Sesame Seeds

Preparation

Place a wok over high heat and add sesame oil. When oil is nice and hot, throw in onions, garlic, ginger and chili pepper. Fry for 3 minutes.

Throw in all of the other vegetables and the cashew nuts and fry for about 7–8 minutes, until the colours pop and the vegetables have softened just a little.

Add teriyaki sauce, lime and soy sauce and coat the vegetables. Sprinkle in sesame seeds, fry for 1 more minute, and then remove from heat and serve up!

Skinny Tuna Noodle Casserole

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Prep: 10 mins

Cook: 35 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Try my super tasty Skinny Tuna Noodle Casserole—a healthier take on an old favorite!

Ingredients

• 12 ounces, weight Brown Rice Pasta (I Use Farfalle)
• 1 Tablespoon Olive Oil
• 1  Yellow Onion, Diced
• 1  Large Celery Stalk, Thinly Sliced
• 6  Cremini Mushrooms, Diced
• 2 cloves Garlic, Minced
• ¼ cups Chickpea Flour
• 1 cup Low Sodium Chicken Broth
• 1 cup Unsweetened Almond Milk
• 2 cans (5 Oz. Size) Tuna (See Note)
• ¾ cups Peas, Frozen
• 1 teaspoon Sea Salt
• ½ teaspoons Ground Black Pepper
• 2 Tablespoons Parmesan Cheese, Grated
• 2 Tablespoons Almond Meal
• 1 Tablespoon Fresh Italian Parsley, Chopped

Preparation

Preheat oven to 375ºF and grease a 9×12 casserole dish with olive oil. Set aside.

Add noodles to a deep stock pot of boiling water and __cook until al dente, about 6–7 minutes. Drain and set aside. (I use brown rice farfalle noodles for this recipe, but you could also use quinoa noodles if you prefer.)

Heat olive oil in a large deep skillet, and add diced yellow onion and sliced celery. __cook on medium-high until soft, about 5 minutes. Add diced mushrooms and minced garlic, and cook until tender and beginning to turn golden, about 3–4 minutes.

Sprinkle in chickpea flour and stir well to incorporate. Slowly stir in low sodium chicken broth and unsweetened almond milk until well-combined, increasing the heat to bring to a low boil.

Reduce heat to a simmer and cook, stirring frequently, for 5–8 minutes, or until mixture starts to reduce and thicken. Add tuna along with frozen peas, and stir another minute to heat through. Season with salt and pepper.

Add cooked, drained noodles to the sauce and mix well until evenly coated. Pour into the casserole dish and top with a mixture of Parmesan cheese and almond meal.

Place into the oven and bake for 20–25 minutes, or until the top becomes crisp and slightly golden.
Sprinkle some fresh Italian parsley over the top and serve.

Note: For canned tuna, I look for tuna that is responsibly caught and with no added water, oil, or salt. I like Wild Planet and Safe Catch if you can find them.

Cheesy BBQ Pulled Pork Bombs

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Prep: 10 mins

Cook: 25 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

These Cheesy BBQ Pulled Pork Bombs are an essential snack for any game day soiree. They only require a handful of ingredients and 30 minutes in the oven!

Ingredients

• 16 ounces, weight Can Refrigerated Biscuits
• 5-½ cups Curly's BBQ Pulled Pork
• 16 cubes (1-inch Size) Sharp Cheddar Cheese
• 3 Tablespoons Butter, Melted
• 2 cloves Garlic, Minced
• Salt And Pepper, to taste
• 1 Tablespoon Dried Parsley
• Extra BBQ Sauce For Dipping

Preparation

Preheat oven to 375ºF.

Turn biscuits onto a lightly floured surface and cut each biscuit in half to get 16 pieces. Flatten each into a round with your palm. Place a spoonful of Curly’s BBQ Pulled Pork and 1 cube of cheddar on each biscuit round.

Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Arrange the bombs in an oiled cast iron skillet or cake pan. If you have leftover cheddar cubes, arrange them in between a few of the bombs for extra cheesiness.

Combine melted butter, garlic, salt and pepper, and dried parsley in a small bowl. Brush the butter mixture onto each bomb. Bake at 375ºF for 20–25 minutes, until browned.

Serve warm with your favorite BBQ sauce for dipping.

Bacon-Wrapped Cacao-Crusted Filet

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Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Bacon + Chocolate + Filet Mignon = Valentine’s Day Dinner done!

Ingredients

• FOR THE RUB:
• ¼ cups Choffy (or Cacao)
• 1 Tablespoon Black Pepper
• 1 Tablespoon Sea Salt
• 1 teaspoon Ground Mustard
• FOR THE STEAKS:
• 12 ounces, weight Beef Tenderloin
• 2 strips Bacon
• 2 Tablespoons Ghee

Preparation

Preheat oven to 400ºF.

Combine rub ingredients together . Rub filets liberally with the mixture until evenly coated. Wrap the filets with bacon and secure with toothpicks.

Heat a cast iron skillet (or oven proof skillet) on medium high heat until it appears to be smoking. Add ghee and quickly but carefully add the steaks (facing away from you so you don’t splash yourself). Sear the steaks for about 45–60 seconds on each side.

Turn off burner and transfer to oven to finish cooking, about 10–15 minutes, or until desired doneness. Allow steaks to rest for 10 minutes before eating. Enjoy!

Note: Steak is very temperature sensitive when cooking and does best when it is at room temperature prior to searing. Therefore, take steaks out of the fridge about 30 minutes before cooking.